Vegan Lentil Tacos

5 from 4 votes

If you are craving healthy, low-fat Mexican food, vegan lentil tacos will satisfy your southwestern desires. Tasty and 'meaty,' these tacos are filling and guilt-free.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Entrees

Cuisine: Mexican

Diet: Vegan

Servings: servings

Calories: 366kcal

Author: Kathy Carmichael

Ingredients

LENTIL TACO 'MEAT'

1 ½ cups Brown, Red, or Green Lentils rinsed and picked over
1 White Onion diced
2 cloves Garlic minced
1 Jalapeño de-seeded
20 ounces Rotel Fire Roasted Tomatoes with Green Chilies
4 cups Organic Vegetable Broth
2 packages El Paso Taco Seasoning

VEGETABLES/SHELLS

1 package Corn or Flour Tortillas
20 Grape Tomatoes sliced
1 Red Onion diced
3 Jalapeños de-seeded and sliced
½ head romaine lettuce shredded
2 Avocado sliced
1 cup Salsa of Choice

Sautéed Vegetables

½ zucchini sliced into ¼ inch coins
½ red onion cut into slivers
8 ounces mushrooms sliced
1 carrot sliced thin
1 cup Microgreens garnish

Instructions

LENTIL 'MEAT'

Sauté the onion in a medium-sized saute pan with garlic and jalapeno.
You do not need oil.
The vegetables sweat and produce their own moisture.
You can always splash with vegetable broth, but don't waste the fat and calories on oil.
When the onions begin to be translucent, add the lentils and 3 cups of vegetable broth, 1 can of tomatoes, and the seasoning packages, stir, and bring to a boil.
Once boiling, turn the heat to low and cook, covered for 30 minutes.

LENTIL MEAT STEP 2

After 30 minutes, remove the top of the saute pan, and stir the contents.
Add the next can of tomatoes.
Continue to cook on low, stirring often.
Use the remaining vegetable broth if the mixture appears dry.
The goal is for it to have a thick consistency.

PREPARE VEGGIES FOR TOPPINGS

Dice the tomato and jalapenos
Cut avocado into chunks.
Wash sunflower sprouts
Prepare blackberry dijon sauce or use your favorite salsa
Garnisg with microgreens

SAUTEED VEGETABLES

In a skillet, saute red onion until translucent; use a little vegetable broth if necessary to avoid sticking.
Add mushrooms and cook until browned.
Add carrots and zucchini and cook for a few more minutes.
Removed from heat.

WARMING TORTILLAS

If using an oven, you want to wrap them to avoid them drying out.
Place in a 300-degree oven for 10 minutes.

Notes

How To Make Crispy Taco Shells Without The Fat

Make oil-free crispy taco shells by laying flour or corn tortillas over two oven grates that are one space apart, or make corn or flour tortilla bowls/cups by placing them between the spaces of a muffin pan upside down.

Nutrition